CN103798853A - Peanuts with lotus fragrance and preparation method thereof - Google Patents
Peanuts with lotus fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN103798853A CN103798853A CN201410034132.6A CN201410034132A CN103798853A CN 103798853 A CN103798853 A CN 103798853A CN 201410034132 A CN201410034132 A CN 201410034132A CN 103798853 A CN103798853 A CN 103798853A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus
- leaves
- leaf
- peanuts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 34
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 33
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 33
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 26
- 235000020232 peanut Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000003205 fragrance Substances 0.000 title abstract description 6
- 241000405414 Rehmannia Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 21
- 235000018262 Arachis monticola Nutrition 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 241001568514 Ardisia gigantifolia Species 0.000 claims description 7
- 235000005749 Anthriscus sylvestris Nutrition 0.000 claims description 6
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 244000183685 Citrus aurantium Species 0.000 claims description 6
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 240000004467 Cryptotaenia canadensis Species 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 240000008397 Ganoderma lucidum Species 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 244000272264 Saussurea lappa Species 0.000 claims description 6
- 235000006784 Saussurea lappa Nutrition 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 239000001171 anthriscus cerefolium leaf Substances 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 240000002900 Arthrospira platensis Species 0.000 claims description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 229940082787 spirulina Drugs 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 241000722824 Ardisia crenata Species 0.000 abstract 2
- 230000000740 bleeding effect Effects 0.000 abstract 2
- 210000004072 lung Anatomy 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000758344 Myrsinaceae Species 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 230000002180 anti-stress Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000003393 splenic effect Effects 0.000 abstract 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000023597 hemostasis Effects 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001754 anti-pyretic effect Effects 0.000 description 2
- 239000002221 antipyretic Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000002927 anti-mitotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses peanuts with a lotus fragrance. The peanuts with the lotus fragrance are prepared from the following raw materials in parts by weight: 90-100 of peanuts, 15-20 parts of lotus leaves, 7-9 parts of spinach, 7-8 parts of lotus, 3-4 parts of fresh ginger, 5-6 parts of corn oil, 3-4 parts of soybean sauce, 2-3 parts of salt, 25-35 parts of rice wine, 1-2 parts of hippochaete ramosissmum, 1-2 parts of rehmannia leaves, 1-2 parts of ardisia crenata sims, 2-3 parts of licorice, 1-2 parts of food additive and a proper amount of water. The peanuts with the lotus fragrance, disclosed by the invention, are reasonable in raw material ratio and process and palatable in taste and have the effects of improving the anti-stress capacity of organisms and reducing the content of blood fat and blood sugar. The lotus leaves have the effects of reliving summer heat, promoting diuresis, tonifying spleen, invigorating splenic yang, dissipating stasis, stopping bleeding, clearing away heat, inhibiting bacteria, and performing spasmolysis. The lotuses are capable of promoting blood circulation and arresting bleeding, clearing dampness, eliminating wind, clearing away the heart-fire, cooling blood and relieving internal heat or fever. The rehmannia leaves are erect rehmannia leaves of rehmannia leaf plants, sweet and bitter in taste and slightly warm in nature, attribute to lung channels and have the effects of moistening lung to arrest cough, killing worms and delousing. The ardisia crenata sims is a myrsinaceae ardisia plant, is bitter in taste and neutral in nature and has the effects of clearing heat from throat and eliminating stasis to subdue swelling.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of lotus fragrant flower life and preparation method thereof.
Background technology
lotus leaf is the blade of aquatic herbaceous plant lotus for many years, and its chemical composition mainly contains the alkaline components of Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, butanedioic acid and other antimitotic effect.Pharmacological research finds, lotus leaf has summer heat relieving and dampness eliminating, invigorating the spleen and rise effect of sun, loose stasis of blood hemostasis, antipyretic, antibacterial, spasmolysis, and lotus leaf also has special fragrance simultaneously.The raw fragrance not only with lotus leaf uniqueness of lotus fragrant flower that the present invention makes, also has the effect of summer heat relieving and dampness eliminating.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of lotus fragrant flower life and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 90-100, lotus leaf 15-20, spinach 7-9, lotus 7-8, ginger 3-4, corn oil 5-6, soy sauce 3-4, salt 2-3, yellow rice wine 25-35, Drilgrass 1-2, adhesive rehmannia leaf 1-2, Crisped Ardisia Ardisia gigantifolia 1-2, Radix Glycyrrhizae 2-3, food additives 1-2, water are appropriate;
Described food additives are made up of the raw material of following weight portion: peanut 30-40, chestnut 20-30, crab oil 15-20, celery 20-25, carrot tassel 10-15, mulberries 20-25, spirulina powder 6-8, wild chervil leaf 3-4, polyporus lucidus 2-3, pseudo-ginseng 4-5, leaves of Hawthorn 5-6, Fructus Corni 3-4, bitter orange flower 2-3, costus root 3-4, brown rice soup 10-12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) Drilgrass, adhesive rehmannia leaf, Crisped Ardisia Ardisia gigantifolia, Radix Glycyrrhizae are added yellow rice wine soak 10-12 hour, less fire decoction 40-50 minute, filter Chinese medicine, obtain decoction liquor;
(2) spinach, lotus are cleaned afterwards and ground to form juice by the decoction liquor of step 1, filter sediment, obtain mixed juice, for subsequent use;
(3) be layered on uniformly after shelled peanut is cleaned and on lotus leaf, put into again food steamer and cook, take out shelled peanut, for subsequent use;
(4) by putting into and burn the hot quick-fried perfume (or spice) of corn oil after clean ginger chopping, stop heating, remove ginger, add soy sauce, salt and other residual components to mix, stir, obtain flavoring, for subsequent use;
(5) in enamelware pot, burn heat by adding after the mixing of the mixed juice of step 2 and step 4, then add the shelled peanut of step 3, stir-fry to moisture and dryout.
Beneficial effect of the present invention:
Lotus fragrant flower of the present invention is raw, and raw material proportioning and technique are reasonable, and not only delicious taste also has enhancing resisting stress capability, reduces the effect of blood fat, blood-sugar content.Lotus leaf has summer heat relieving and dampness eliminating, invigorating the spleen and rises effect of sun, loose stasis of blood hemostasis, antipyretic, antibacterial, spasmolysis.Lotus can promoting blood circulation and hemostasis, dry disappear wind, the cool blood that clears away heart-fire, separate thermal detoxification.Crisped Ardisia Ardisia gigantifolia is Myrsinacea Ardisa plant, bitter, and property is flat, has the effect of pharynx-clearing throat-benefiting, eliminating stasis to subdue swelling.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 95, lotus leaf 18, spinach 8, lotus 8, ginger 4, corn oil 5, soy sauce 3, salt 3, yellow rice wine 32, Drilgrass 1, adhesive rehmannia leaf 1, Crisped Ardisia Ardisia gigantifolia 1, Radix Glycyrrhizae 2, food additives 1, water are appropriate;
Described food additives are made up of the raw material of following weight portion (kg): peanut 35, chestnut 25, crab oil 16, celery 24, carrot tassel 13, mulberries 23, spirulina powder 7, wild chervil leaf 3, polyporus lucidus 2, pseudo-ginseng 4, leaves of Hawthorn 5, Fructus Corni 3, bitter orange flower 2, costus root 4, brown rice soup 12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 2 hours, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) Drilgrass, adhesive rehmannia leaf, Crisped Ardisia Ardisia gigantifolia, Radix Glycyrrhizae are added yellow rice wine soak 11 hours, less fiery decoction 45 minutes, filter Chinese medicine, obtain decoction liquor;
(2) spinach, lotus are cleaned afterwards and ground to form juice by the decoction liquor of step 1, filter sediment, obtain mixed juice, for subsequent use;
(3) be layered on uniformly after shelled peanut is cleaned and on lotus leaf, put into again food steamer and cook, take out shelled peanut, for subsequent use;
(4) by putting into and burn the hot quick-fried perfume (or spice) of corn oil after clean ginger chopping, stop heating, remove ginger, add soy sauce, salt and other residual components to mix, stir, obtain flavoring, for subsequent use;
(5) in enamelware pot, burn heat by adding after the mixing of the mixed juice of step 2 and step 4, then add the shelled peanut of step 3, stir-fry to moisture and dryout.
Claims (2)
1. a lotus fragrant flower is raw, it is characterized in that, made by the raw material of following weight portion: shelled peanut 90-100, lotus leaf 15-20, spinach 7-9, lotus 7-8, ginger 3-4, corn oil 5-6, soy sauce 3-4, salt 2-3, yellow rice wine 25-35, Drilgrass 1-2, adhesive rehmannia leaf 1-2, Crisped Ardisia Ardisia gigantifolia 1-2, Radix Glycyrrhizae 2-3, food additives 1-2, water are appropriate;
Described food additives are made up of the raw material of following weight portion: peanut 30-40, chestnut 20-30, crab oil 15-20, celery 20-25, carrot tassel 10-15, mulberries 20-25, spirulina powder 6-8, wild chervil leaf 3-4, polyporus lucidus 2-3, pseudo-ginseng 4-5, leaves of Hawthorn 5-6, Fructus Corni 3-4, bitter orange flower 2-3, costus root 3-4, brown rice soup 10-12, water are appropriate; Preparation method puts into frying pan to stir-fry and overflow to savory after peanut, chestnut are shelled, pulverize, and obtains mixed powder; Celery, carrot tassel, mulberries are cleaned and put into juice extractor and break into fruit juice, add crab oil to be heated to boil, then grind pulping, must mix slurry; Wild chervil leaf, polyporus lucidus, pseudo-ginseng, leaves of Hawthorn, Fructus Corni, bitter orange flower, costus root are mixed, then add suitable quantity of water slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor; The mixed powder of gained, mixing slurry, decoction liquor, brown rice soup and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. raw according to lotus fragrant flower described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) Drilgrass, adhesive rehmannia leaf, Crisped Ardisia Ardisia gigantifolia, Radix Glycyrrhizae are added yellow rice wine soak 10-12 hour, less fire decoction 40-50 minute, filter Chinese medicine, obtain decoction liquor;
(2) spinach, lotus are cleaned afterwards and ground to form juice by the decoction liquor of step 1, filter sediment, obtain mixed juice, for subsequent use;
(3) be layered on uniformly after shelled peanut is cleaned and on lotus leaf, put into again food steamer and cook, take out shelled peanut, for subsequent use;
(4) by putting into and burn the hot quick-fried perfume (or spice) of corn oil after clean ginger chopping, stop heating, remove ginger, add soy sauce, salt and other residual components to mix, stir, obtain flavoring, for subsequent use;
(5) in enamelware pot, burn heat by adding after the mixing of the mixed juice of step 2 and step 4, then add the shelled peanut of step 3, stir-fry to moisture and dryout.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034132.6A CN103798853A (en) | 2014-01-24 | 2014-01-24 | Peanuts with lotus fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034132.6A CN103798853A (en) | 2014-01-24 | 2014-01-24 | Peanuts with lotus fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798853A true CN103798853A (en) | 2014-05-21 |
Family
ID=50696624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410034132.6A Pending CN103798853A (en) | 2014-01-24 | 2014-01-24 | Peanuts with lotus fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798853A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082800A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Roasted flavored peanut kernels and preparation method thereof |
| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
| CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
| CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
-
2014
- 2014-01-24 CN CN201410034132.6A patent/CN103798853A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
| CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
| CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082800A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Roasted flavored peanut kernels and preparation method thereof |
| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493930B (en) | A kind of momordica grosvenori ginger tea and preparation method thereof | |
| CN103504022A (en) | Dried tofu with soybeans as main ingredients | |
| CN101619281B (en) | Method for brewing wine by using wormwood | |
| CN103518809B (en) | One potato seed class health-caring biscuit and preparation method thereof | |
| CN103504241B (en) | A kind of composite ginger powder and preparation method thereof | |
| CN104256552A (en) | Spleen-strengthening fruit-flavored whitebait paste and preparation method thereof | |
| CN103518811A (en) | Honey grapefruit taste biscuit and preparation method thereof | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| CN103478654A (en) | Method for processing rhizome of mioga ginger | |
| CN102925318B (en) | Brewing method of perilla leaf qlutinous rice wine | |
| CN104543855A (en) | Lotus root powder capable of replenishing blood and preparation method of lotus root powder | |
| CN104286890A (en) | Appetizing sauce spiced beef and preparation method thereof | |
| CN103798853A (en) | Peanuts with lotus fragrance and preparation method thereof | |
| CN104171613A (en) | Palatable big pig feed and preparation method thereof | |
| CN103975985B (en) | One protects heart improving eyesight blueberry parfait and preparation method thereof | |
| CN103734678A (en) | Beef paste with healthcare function in spring and preparation method thereof | |
| CN104187796A (en) | Vinous flavor crisp fried duck tongue and preparation method thereof | |
| CN103989197B (en) | Instant soft-shelled turtle of a kind of Summertime and preparation method thereof | |
| CN1330258C (en) | Caramel for cooking meat, fish product | |
| CN103989099B (en) | A kind of cold and dressed with sauce tasty and refreshing lotus rhizome cracknel and preparation method thereof | |
| CN103892371B (en) | Grape and soft-shelled turtle soup powder and preparation method thereof | |
| CN107772399A (en) | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof | |
| CN106579288A (en) | Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper | |
| CN104365935A (en) | Honeysuckle-containing health tea with function of clearing heat, and preparation method of health tea | |
| CN104082787A (en) | Cool type spiced eggs and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |
|
| RJ01 | Rejection of invention patent application after publication |